Bistro Steak On Garlic Croutes And Sweet Potato Frites

Preheat oven to 400 degrees F (200 degrees C).

Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil.

Toast on baking sheet for 10 minutes or until golden.

Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak.

Roll edges in peppercorns to coat.

In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned.

Transfer to plate; cover and keep warm.

Add wine and stock; bring to boil, scraping up any brown bits.

Boil for about 1 minute or until reduced by half.

Remove from heat.

Stir in red pepper, shallot, butter and any juices accumulated on plate.

Cut steaks in half; place on croûtes.

Pour sauce over top.

Preheat oven to 400 degrees F (200 degrees C).

Scrub potatoes.

Cut each in half lengthwise; cut each half into 3 wedges. (If long, cut in half crosswise.)

In bowl, toss potatoes with oil, thyme, salt and pepper.

Arrange on foil-lined rimmed baking sheet.

Bake, turning once, for 40 minutes or until tender inside and crisp outside.